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Slow Cooker Vegetable Beef Soup

slow cooker vegetable beef soup bowl
Slow Cooker Vegetable Beef Soup
slow cooker vegetable beef soup crock
Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup is good any time of the year, but it is especially good in the Summer when you don’t want to heat up your kitchen. Slow cooker meals are also great since you can prep them, let them cook all day and they’re waiting for you when you get home from work.

This version of a hearty vegetable soup uses our Garlic Rapture Seasoning, which adds enough garlic, and other spices to give your soup a very savory flavor, complimenting your vegetables and meat. We’ve added a bit of salt since our Garlic Rapture is so low in salt, we needed to adjust it to our taste.

This soup is hearty enough for a complete meal. We like to serve it with a nice Crusty Bread. If you need an easy recipe, please check ours out, and click HERE.

Serves 4 to 6

Ingredients:
About 2 Pounds Chuck Roast or Other Roast Cut
1 Tablespoon Sheffield’s Dusty Trails Steak Seasoning to brown the meat. You can also use salt & pepper or another of your favorite seasonings like Prime Rib Roast Beef Seasoning
1 Tablespoon Olive Oil or Canola Oil
Water
2 Tablespoons Sheffield’s Garlic Rapture Seasoning
4 Beef Bouillon Cubes
1 or 2 Teaspoons Kosher Salt, or to Taste
2 Cans Tomato Soup
½ Cup Carrots, Diced
½ Cup Celery, Diced
1 Small Onion, Diced
1 Small Potato, Diced
½ Cup Barley
1 Cup Cabbage, Chopped
½ Cup Frozen Lima Beans
1 Can Cut Green Beans, Drained
½ Cup Frozen Petite Peas
½ Cup Frozen Cut Corn

Directions:
Heat the oil in a large non-stick skillet over medium-high heat. Sprinkle the Dusty Trails or other seasoning on both sides. Rub it in so it sticks. When the oil starts to shimmer, transfer the roast to the skillet. Cook about 3 to 4 minutes on all sides until well browned. Remove from the pan, cut into 2″ pieces and set aside.

Turn your slow cooker temperature to low. Fill about half way with fresh water. Add the 2 cans of tomato soup. Add the roast pieces, Garlic Rapture Seasoning, Bouillon Cubes, 1 teaspoon of the salt, the carrots, celery, onion, potato, and barley. Add more water if needed. Let cook for about 6 or 7 hours.

During the last hour, add the cabbage, lima beans, green beans and corn. Top off with more water if needed to get the right soup consistency.

You can also cook on high for about 4 hours, then turn down to low, add the last ingredients and let cook for another hour.

When done, adjust the salt to taste and serve with your favorite Crusty Bread.